Stuffed Chicken Breast 1
cup Hidden Valley Original Ranch Salad Dressing
2 tablespoons Cajun seasoning
4 (6 to 7 ounces each) chicken breasts, butterflied and pounded to
1/2-inch thickness
16 to 20 jumbo shrimp, chopped, peeled, and deveined
1 shallot, minced
1 egg
1 teaspoon garlic powder
Mix dressing and Cajun seasoning in medium bowl. Coat chicken with
mixture and set aside.
In small bowl, mix shrimp, shallot, and egg. Lay chicken flat and
place chopped shrimp along middle. Fold chicken over shrimp and seal
with toothpicks. Place chicken in shallow pan and sprinkle with
garlic powder. Refrigerate 1 hour.
Light grill. Place chicken on uncovered grill over high heat for 20
minutes, without turning. Carefully remove chicken and place each
piece on an individual sheet of aluminum foil. Wrap tightly and
place uncooked side of chicken on grill. Cook uncovered for 10
minutes more.
Remove toothpick, cut chicken in half, and serve.
Yield: 4 to 6 servings |